Impact of Orosensory Fat Perception, Oleogustus, on Dietary Patterns

Description :

Fat taste perception, or “oleogustus,” is a distinct gustatory modality that contributes to the detection of dietary fats and may influence eating behavior. Differences in fat sensitivity have been proposed to shape habitual food choices, yet the relationship between orosensory fat perception and dietary patterns remains poorly understood. This study aimed to examine how variations in fat taste sensitivity are associated with dietary habits in young Lebanese adults. A cross-sectional study will be designed recruiting Lebanese young adults (18 - 40 years) via voluntary participation, subsequently stratified by BMI (normal [18.0-24.9 kg/m²], overweight [25.0-29.9 kg/m²], obese [≥ 30.0 kg/m²]). The study will include three components: anthropometric measurements, assessment of dietary habits, and evaluation of oral fat taste sensitivity. Oral sensitivity to linoleic acid (Sigma-Aldrich, > 99% purity) will be assessed using a “sip and spit” 3-Alternative Forced Choice (3-AFC) test with concentrations from 0.45 nM to 12 mM in deionized water with 0.01% gum arabic. Fasting participants identified the linoleic acid solution among three samples; correct identifications triggered testing at the next lower concentration to refine detection thresholds. Dietary habits will be assessed using two instruments: a food preference questionnaire (QPA) evaluating liking for fat-rich foods on a 1–9 Likert scale and typical fat additions (0–5 scale), and a modified food frequency questionnaire (M-FFQ).

Titulaire :
FARES Nassim

Contact USJ :
nassim.fares@usj.edu.lb

Chercheur(s) :
Dr Nassim FARES
Mme Nathalie ASMAR YAGHI
Dr César YAGHI
Celine Yaghi
Dina zaidan

Projet présenté au CR, le : 01/06/2026

Projet achevé auprès du CR : 30/06/2027